We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid, stay crisp while the meat braises.

If you’ve ever ordered tacos de lengua from your favorite Mexican restaurant, you know how flavorful tongue can be.

Halibut and basil may seem to make an odd couple but, in fact, their marriage is as winning as an old Billy Wilder romance.

Braised dishes are often served with a creamy side like mashed potatoes, polenta, or grits. Black beans offer an earthy change of pace.

This dish requires hours on the stovetop to make the meat tender and juicy and the sauce thick and intense, but it’s well worth waiting for.

Shake off the final chill of winter with a hearty lamb stew surrounded by spring vegetables.

Crema—a Mexican cultured heavy cream similar to sour cream—is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn....